Effect of hydrostatic pressure on starch gelatinisation, as determined by DTA
- 31 December 1982
- journal article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 2 (2) , 91-102
- https://doi.org/10.1016/0144-8617(82)90055-8
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Effect of hydrostatic pressure on starch gelatinisationCarbohydrate Polymers, 1982
- Gelatinisation temperature of starch, as influenced by high pressureCarbohydrate Research, 1981
- STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRYJournal of Food Science, 1980
- Effect of Water Content on the Gelatinization of Wheat StarchStarch ‐ Stärke, 1980
- Phase transitions of the starch–water systemBiopolymers, 1979
- Reversible pressure-temperature denaturation of chymotrypsinogenBiochemistry, 1971
- Melting of polymer-diluent mixtures under pressure. I. Polyethylene-.alpha.-chloronaphthaleneThe Journal of Physical Chemistry, 1967
- Phase Transitions in Collagen and Gelatin Systems1Journal of the American Chemical Society, 1958